Beet Ravioli

Beet Ravioli with Butter


2 large red beets (about 14 ounces)
1/2 cup fresh ricotta cheese
2 tablespoons dried breadcrumbs
1 1/4 pounds fresh egg pasta or wonton wrappers
4 tbl (1/2 stick) butter
2 tablespoons poppy seeds
Freshly grated Parmesan cheese

1. Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
2. If necessary, roll pasta dough into thin sheets. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough.
3. Place a few of the pasta rounds on your work surface, keeping remaining dough covered with plastic. Place a small bowl of water nearby. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Repeat with remaining rounds.
4. In a wide skiillet, melt the butter with the poppy seeds, keep warm over very low heat. Working in batches, cook ravioli in large pot of boiling salted water until just done, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. You may need more butter. Place ravioli on plates; sprinkle with Parmesan if desired.